Tex-Mex Fajitas

Fajitas are originally made from outside skirt steak. I will not go into the history of Fajitas, suffice it to say. I was there when the Roundup in Pharr Texas served them. The roundup was responsible for some of Fajitas early history. They were so delicious and good. While there are no recipes from the original, the taste was quite distinctive and similar to arracheras. This is the closest I have come to the original. You would be surprised as to the simplicity of the recipe. I highly recommend it. Simple and delicious!
Course Main Course
Cuisine Tex-Mex
Keyword fajitas, rio grande valley fajitas, texas fajitas
Prep Time 4 hours
Cook Time 8 minutes
Author Oscar Acosta


  • Grill


  • 2 lbs Inside Skirt Steak Can use outside skirt steak as well but tends to be a bit chewy. The skirt steak must be thinly cut or butterflied. Butcher can do this for you.
  • 1 large Lime
  • 1 tbsp Olive oil
  • 1 tbsp Salt
  • 1 tbsp Freshly Ground Black Pepper
  • 1 tsp Soy Sauce


  • Open up the butterflied steak, put a the bit of oil and spread over steak.
  • Add the salt and pepper evenly on both sides of steak.
  • In a gallon plastic bag, place the meat inside.
  • Squeeze the lime juice from one whole lime and add the soy sauce.
  • Close bag making sure all the ingredients are spread evenly.
  • Place in refrigerator for at least 4 hours - I found that if you leave them longer the taste seems to be altered a bit, the best results were at 4 - 6 hours
  • When grilling - Heat the grill to the hottest you can get it. Place the skirt steak on grill. Do not cover. They will cook rather quickly. You want crisp on the outside. Best taste and result is when you use. Mesquite wood for grilling.


Serve with warm flour tortillas, guacamole, pinto beans, and a good pico de gallo sauce. AMAZING!